Sicilian Meatballs

Sicilian meatballs are a delightful alternative to traditional meatballs.  Raisins and pignoli nuts are combined with ground chuck, Pecorino Romano cheese, garlic, parsley, and breadcrumbs and cooked in a tomato sauce until tender.  These meatballs are perfect served alongside pasta and sauteed greens, and freeze well so they can definitely be made ahead!

While I love traditional meatballs, every now and then I want something a little bit different.

These Sicilian-style meatballs are perfect for when I want to change up my meatball game.

The addition of Sicilian-inspired ingredients, like raisins (or currants) and pine nuts, give these meatballs the perfect sweetness and texture.

What do Sicilian meatballs taste like?

The first time I served these to my family they all agreed on one thing – that the flavor reminded them of braciole.

While I love braciole and make them frequently for Sunday dinner, they do involve a bit of work.

These Sicilian meatballs combine the great flavors of raisins and pignoli that I also use in braciole, but are a bit simpler to make.

I like to cook these meatballs in a tomato sauce after they’ve been fried.  This allows them to absorb additional flavor from the tomato sauce.

I’ll typically serve these with a side of pasta, and almost always with a green, like broccoli rabe or spinach.

One of my other favorite Sicilian-style sides that would pair well with Sicilian meatballs is orange and fennel salad.  Perfect if you’re looking to add additional Sicilian flavor!

How to make it

Each number corresponds to the numbered written steps below.

1. Begin by soaking 1 1/2 cups of fresh breadcrumbs in water or milk, then squeeze out the excess.  Add those breadcrumbs along with 2 pounds of ground chuck, 2 eggs, 1/4 cup minced Italian parsley, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 cup grated Pecorino Romano, 1/4 cup pine nuts,  1/2 cup soaked and drained raisins, and 2 cloves of grated garlic.  Mix together well, but try not to overmix.  Note: If using store-bought breadcrumbs add them into the bowl first then pour a 1/4 cup of milk or enough to wet and let soak for 5 minutes before mixing in other ingredients.

2. Dip hands into a bowl of water, then grab a golf ball size worth of mix and roll a meatball.  Repeat the process of dipping hands in the water and rolling for a mess-free meatball rolling experience.  Note: Placing the rolled meatballs onto a parchment paper lined baking sheet works well to prevent any sticking.
3. In a large heavy pan (cast iron works great) heat 1″ high of olive oil or vegetable oil to 350-370f.  Once the oil reaches frying temperature begin frying the meatballs.  Turn the meatballs every couple of minutes to ensure that all sides get equally browned.

4. Place the fried meatballs on a paper towel lined dish or onto a wire rack to drain.  Work in batches and do not crowd the pan when frying the meatballs.
5. Once all the meatballs have been fried heat a large pot or high walled pan with 6 cups or more of marinara sauce and add the meatballs in.  Bring to a simmer.

6. Once the Sicilian-style meatballs are tender and hot throughout (about 20-30 minutes) turn off the heat and serve.  Serve with Italian bread, grated Pecorino, or pasta for a full meal.

Tips for Sicilian style meatballs

• My number one tip for making great meatballs of any kind, is to make sure you have a bowl of water to dip your hands when rolling the balls.  The water helps to prevent sticking and ensures a better rolling experience for you.
• Another tip is to use your best judgment with respect to the meatball mix.  Depending on the type of breadcrumbs you use, you may need more or less breadcrumbs than stated in the recipe.  If the mix is too wet, add a bit more breadcrumbs to thicken the mix.  The meatballs should hold their shape after being rolled and placed onto the parchment paper.

Variations on Sicilian meatballs

If you’d like to up the Sicilian flavor on these meatballs, you may want to consider adding a few additional ingredients.

I love using mint when I’m making Sicilian inspired food, like roasted eggplant.  Fresh mint would be an excellent addition!

I also love using ricotta salata or caciocavallo cheese when I can get my hands on it.

Ricotta salata is a hard cheese that is known for being used in Pasta alla Norma, one of the most widely known Sicilian pasta dishes.  Consider grating ricotta salata or caciocavallo in place of the Pecorino Romano.

More meatball recipes

We’ve got your meatball recipe needs covered!  Here are our favorites!

• Spaghetti and meatballs – with ultra-tender ricotta meatballs.
• Mushroom meatballs – This meatless version uses portobello mushrooms for an earthy flavor and meaty texture.
• French onion meatballs – Beef meatballs simmered in a caramelized onion sauce topped with melted cheese.
• Italian sausage meatballs – Italian sausage is used in place of chopped meat for outstanding flavor!
• Authentic Italian-American meatballs – The classic and traditional Italian meatball and Sunday sauce recipe.
• Meatball parmigiana hero – Tender meatballs with melted mozzarella and Parmigiano Reggiano on Italian hero rolls.

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